Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

Quick and Easy Blueberry Muffins Recipe

You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. Jump to the Easy Blueberry Muffin Recipe or watch our quick recipe video to see how we make them.

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top.

How to Make Ridiculously Easy Blueberry Muffins

Making this blueberry muffin recipe is simple. Combine flour, sugar, baking powder and a little salt in a large bowl.

Quick and Easy Blueberry Muffins Recipe

Add some vegetable oil, an egg, milk, and vanilla extract then stir with a fork until blended. Throw in some blueberries, divide the batter between 8 muffin cups and bake. Easy!

Love this? Try our Ginger Oatmeal Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats.Plus a spoonful of vanilla-scented glaze to make everything that much better.

A One Bowl Blueberry Muffin Recipe

By the way, this recipe can be used to make ten standard-size muffins or 20 to 22 mini muffins! See the recipe below for how.

These muffins are so quick, you can make them in the morning for breakfast.  You can even make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

This recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!

Since initially sharing this recipe and learning just how much you love them (see all the reviews below!). We have shared a few more recipes for muffins that use a very similar batter. Take a look at these:

If you love these muffins, you’ll love these recipes:

  • Fresh Strawberry Muffins with a little spice from cinnamon and black pepper — the black pepper may seem odd, but it is delicious with fresh strawberries. The batter is very similar to this recipe!
  • This Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices is a reader favorite, too! It has lots of helpful reader reviews. We also have a healthier take on banana bread here.
  • Try our Classic Chocolate Chip Muffins with brown sugar, a vanilla-scented batter and lots of chocolate chips. There’s a little sour cream added to the batter to make it extra delicious, and you can even add blueberries or strawberries for a fruit-chocolate combination.
  • This Buttery Lemon Blueberry Cake Recipe is inspired by pound cake. Thanks to melted butter, eggs, and heavy cream, the texture is tight-knit, moist and very tender.

A+ J’s Tip: When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be dense and flat. This is why we ask you to use a fork to mix things in our recipe below. If you were to use a hand blender or stand mixer, the muffins could become tough.

Quick and Easy Blueberry Muffins Recipe

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Quick and Easy Blueberry Muffins Recipe

  • PREP
  • COOK
  • TOTAL

This blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

You Will Need

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work

1 1/2 teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Directions

  • Prepare Oven and Muffin Cups
  • Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

    • Make Batter
    • Whisk the flour, sugar, baking powder, and salt in a large bowl.

      Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

      Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

      • Bake Muffins
      • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

        Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

        To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Adam and Joanne's Tips

  • You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
  • For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
  • Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Calculations are for one standard muffin (this recipe makes 10).

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Recipe inspired by and adapted from Allrecipes.com

Nutrition Per Serving: Serving Size 1 muffin / Calories 217 / Protein 3 g / Carbohydrate 33 g / Dietary Fiber 1 g / Total Sugars 18 g / Total Fat 8 g / Saturated Fat 1 g / Cholesterol 20 mg
AUTHOR: Adam and Joanne Gallagher

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922 comments… Leave a Comment
  • Maddy moo March 6, 2018, 11:17 pm

    This recipe was really good!! I doubled it and it made 15 perfectly puffed, airy, and well cooked muffins. Would recommend to put less suger inside, for they ended up really sweet, but in general were very enjoyable. Thankyou for these delicious snacks!❤️

    Reply
  • Moola March 6, 2018, 11:13 pm

    This recipe was really good!! I doubled it and it made 15 perfectly puffed, airy, and well cooked muffins. Would recommend to put less suger inside, for they ended up really sweet, but in general were very enjoyable. Thankyou!❤️

    Reply
  • Lynne Huysamen March 5, 2018, 8:49 am

    I made this for my family yesterday and my two kids ate the lot within minutes. When I picked my son up from playschool this afternoon the first thing he said is please can you make some more blueberry muffins! So off to the shop to get more blueberries and we are making them again later today.I bought enough blueberries to make double the mixture this time! I’m going to play around a little with it this time and try using buttermilk instead of milk. Thank you for this awesome recipe.

    Reply
  • Anna March 4, 2018, 9:41 am

    Not only was the recipe delicious but easy to follow!!! Two thumps up!!! Love all the tips given:-)

    Reply
  • Ruby Sorensen March 1, 2018, 3:06 pm

    Can I substitute lemon juice for the milk or should I just use lemon zest in the dry ingredients

    Reply
    • Adam May 1, 2018, 12:28 pm

      Hi Ruby, I love adding lemon zest to baking recipes since it adds a nice lemony flavor without making the batter taste too acidic.

      Reply
  • Jenn February 28, 2018, 9:37 am

    These did not turn out. Super bitter “baking powder” taste after. I triple checked that I added correct amounts of everything and I followed directions exactly. I dumped the entire batch, which was a double since the reviews previously were glowing. Very disappointing and wasteful 🙁

    Reply
    • Adam May 1, 2018, 12:35 pm

      Hi Jenn, We are sorry you didn’t enjoy the muffins. Just curious, what brand of baking powder do you have. Some people are more sensitive to the taste of baking powder or it may have not been well mixed with the flour? You could try reducing the baking powder slightly (1 1/2 teaspoons) to see if that helps. The muffins won’t rise as tall with the big tops, but they should still rise in the muffin tin.

      Reply
  • Ray Ray February 28, 2018, 9:27 am

    Made these this morning as mini muffins and then dipped the tops in melted butter + cinnamon sugar like my mama used to do and they are delicious! Just as quick and easy as a mix but of course, way better 🙂

    Reply
  • Charlie February 28, 2018, 1:28 am

    I had a lot of blueberries left from a sale at a grocery store and decided to use this recipe. Yikes! This is pretty good! Not overly sweet like I’m used to from store bought muffins

    Reply
  • Maija February 27, 2018, 7:52 pm

    The only muffin recipe I will ever make! Delicious! I plan on making the same recipe with raspberries and some pieces of white chocolate.

    Reply
  • Alison February 22, 2018, 12:17 pm

    Just made these for my girls and they are wonderful! I am not a big baker most of the time, so quick question (might be a silly one!) — could you make the same recipe with raspberries or diced strawberries?

    Reply
    • Adam May 1, 2018, 12:29 pm

      Hi Alison, That’s not a silly question at all! Yes, raspberries or strawberries would be excellent. When adding strawberries, chop them quite small or they tend to fall to the bottom of the muffins during baking.

      Reply

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